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Gran Cocina Latina

The Food of Latin America

by Maricel E. Presilla

From the publisher:

How to cook everything Latin American.

Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.

W. W. Norton & Company | Hardcover | 912 pages

My Korea

Traditional Flavors, Modern Recipes

by Hooni Kim

A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen.

Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes.

My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings.

Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.

Hardcover | W. W. Norton & Company | 352 pages

The Wok

Recipes & Techniques

Author: J. Kenji López-Alt

From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.

J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.

Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.

Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

Hardcover | W. W. Norton & Company | 672 Pages

Bress 'N' Nyam

Gullah Geechee Recipes from a Sixth-Generation Farmer

by Matthew Raiford and Amy Paige Condon

Published by Countryman Press.

Cover: Hardcover

Pages: 240

The Way of the Cocktail

Japanese Traditions, Techniques, and Recipes

The Cook You Want To Be

Everyday Recipes to Impress

by Andy Baraghani

Mi Cocina

Recipes and Rapture from My Kitchen in Mexico

by Rick Martínez

From the publisher:

Published by Clarkson Potter
Cover: Hardcover
Pages: 304

Brand: Hitohira ひとひら (一片)
Producing Area: Seki, Gifu - Japan
Profile: Petty
Size: 120mm
Steel Type: Stainless Steel
Hand Orientation: Ambidextrous
Steel: VG-10, Stainless Damascus Clad
Handle: Micarta Western
Total Length: 228mm
Edge Length: 120mm
Spine Length: 125mm
Blade Height: 25mm
Thickness of Spine at Handle: 1.8mm
Thickness of Spine Half Way: 1.7mm
Thickness of Spine ~1cm from Tip: 1.0mm
Handle Length: 104mm
Weight: 82g
Saya/Guard: Purchased Separately

Please Note: These pictures and measurements are examples. Your specific product may differ slightly in appearance and measurements.

Brand: Belo Inox
Line: Artico
Made In: Portugal
Finish: Matte
Material: Stainless Steel

Desert Fork:
Total Length: 180mm
Handle Length: 115mm
Head Length: 65mm
Head Width: 25mm
Weight: 42g

Desert Spoon:
Total Length: 180mm
Handle Length: 115mm
Head Length: 65mm
Head Width: 38mm
Weight: 48g

Table Fork:
Total Length: 206mm
Handle Length: 130mm
Head Length: 75mm
Head Width: 27mm
Weight: 61g

Table Knife:
Total Length: 227mm
Handle Length: 120mm
Blade Length: 85mm
Blade Height: 18mm
Weight: 86g

Table Spoon:
Total Length: 205mm
Handle Length: 130mm
Head Length: 75mm
Head Width: 40mm
Weight: 71g

Total Length: 197mm
Handle Length: 45mm
Blade Length: 25mm
Max Opening: 52mm
Weight: 17g
Steel Type: Stainless

Brand: Coutellerie Chambriard
Profile: Chef
Steel Type: Swedish 14C28N stainless
Hand Orientation: Ambidextrous
Handle: Western Juniper
Total Length: 275mm
Edge Length: 160mm
Spine Length: 155mm
Blade Height: 39.2mm
Thickness at Spine: 3mm
Thickness ½ way: 2.5mm
Thickness ~1cm from Tip: 1mm
Handle Length: 120mm
Weight: 148g
Saya/Guard: Brown Leather Sheath

Please Note: These pictures and measurements are examples. Individual knives may differ slightly in appearance and measurements.

Knife Engineering

Steel, Heat Treating, and Geometry

Author: Dr. Larrin Thomas

How to make the highest performing knives. A book for knife enthusiasts, knifemakers, and bladesmiths. Not a how-to on knifemaking or bladesmithing but an in-depth exploration of the effects of different steels, metallurgy, heat treatments, and edge geometries on knife performance. This book provides ratings for toughness, edge retention, and corrosion resistance for all of the popular knife steels. Micrographs of over 50 steels. Specific recommended heat treatments for each steel. And answers to questions like: 1) Does a thinner or thicker edge last longer? 2) What heat treatment leads to the best performance? 3) Are there performance benefits to forging blades? 4) Should I use stainless or carbon steel? All of these questions and more are answered by a metallurgist who grew up around the knife industry. Note: The book now has conversions to Celsius throughout after feedback from Global readers.



Softcover | Published Independently | 445 pages

Brand: Sakai Kikumori 堺菊守
Line: Ginsan  銀三
Profile: Kamagata Usuba
Edge Steel: Ginsanko (Silver #3)
Steel Type: Stainless
Cladding: Stainless
Bevel: Single
Hand Orientation: Right Handed
Handle: Ho Wood Wa
Total Length: 314mm
Edge Length: 165mm
Spine Length: 180mm
Blade Height: 42mm
Thickness at Spine: 3.1mm
Thickness ½ way: 2.9mm
Thickness ~1cm from Tip: 1.5mm
Handle Length: 133mm
Weight: 157g

Please Note: These pictures and measurements are examples. Your specific product may differ slightly in appearance and measurements.

My America

Recipes from a Young Black Chef

by Kwame Onwuachi and Joshua David Stein.

From the publisher:

What is American food? In his first cookbook, Kwame Onwuachi (“the most important chef in America” —San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food.

“A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world.”

— David Chang

Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine.

Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”

Knopf | Hardcover | 304 pages

Brand: K Sabatier
Made in: Thiers - France
Line: Authentique
Profile: Serrated Fish Butcher
Edge Length: 524mm
Blade Height: 34mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: Overmolded Plastic
Ferrule/Bolster Material: N/A
Total Length: 715mm
Spine Length: 564mm
Thickness of Spine at Handle: 2.4mm
Thickness ½ way: 2.3mm
Thickness ~1cm from Tip: 0.5mm
Handle Length: 148mm
Weight: 396g
Saya/Guard: Sold Separately

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.

Brand: K Sabatier 
Line: Vintage Nogent
Profile: Chef
Edge Length: 280mm
Steel Type: Carbon
Bevel: Double Bevel
Bevel Symmetry: 50:50
Hand Orientation: Ambidextrous
Handle: Stabilized Wood
Total Length: 407mm
Spine Length: 282mm
Blade Height: 60mm
Thickness at Spine: 4.8mm
Thickness ½ way: 2.2mm
Thickness ~1 cm from Tip: 1.0mm
Handle Length: 125mm
Weight: 260g

NOGENT

About this Antique Knives: These knives were manufactured by the Fifth or the Sixth generation of French knife makers around 1950 to 1960. Grinding was done by hand in the traditional method.  Carbon Steel Old brand on the blade (Sabatier K Garanti - Acier Fondu)

Please Note: These pictures and measurements are examples. Your specific product may differ slightly in appearance and measurements.

Brand: K Sabatier
Made in: Thiers - France
Line: Authentique
Profile: Salmon Slicer
Edge Length: 295mm
Blade Height: 28mm
Edge Steel: Z50C13
Steel Type: Stainless
Construction: Mono-Steel
Cladding: N/A
Finish: Matte
Bevel: Double
Bevel Symmetry: 50/50
Hand Orientation: Ambidextrous
Handle Shape: Western
Handle Material: POM
Ferrule/Bolster Material: Stainless
Total Length: 415mm
Spine Length: 293mm
Thickness of Spine at Handle: 2.2mm
Thickness ½ way: 1.3mm
Thickness ~1cm from Tip: 0.7mm
Handle Length: 115mm
Weight: 137g
Saya/Guard: Sold Separately

Please note: These pictures and measurements are examples. Individual items may differ slightly in appearance and measurements.